KR20060125513A - Probiotics composition for feed supplements - Google Patents

Abstract

Provided is a probiotic composition for a livestock feed supplement, which allows the effects of astaxanthin to be realized in mammals, and thus improves a color degree, quality and preservability of meat. The probiotic composition for a livestock feed supplement comprises 1.0X10^6 cfu/g to 1.0X10^9 cfu/g of Phaffia rhodozyma and 1.0X10^6 cfu/g to 1.0X10^9 cfu/g of Lactobacillus crispatus Gyesan(KCTC-10326BP). The probiotic composition optionally further comprises at least one of 1.0X10^6 cfu/g to 1.0X10^9 cfu/g of Lactobacillus plantarum, 1.0X10^6 cfu/g to 1.0X10^9 cfu/g of Saccharomyces cerevisiae and 1.0X10^6 cfu/g to 1.0X10^9 cfu/g of Enterococcus faecium.

Description

Probiotics composition for feed supplements

The present invention relates to a probiotic composition for feeding livestock, and in particular, the interaction of papia rhodoma and other beneficial bacteria to improve the utilization of astaxanthin in the animal body to improve the color of the meat and improve meat quality and preservation, etc. It relates to a probiotic composition.

In the early 1970s, Phaff (Johnson et al .. 1977) discovered Phaffia rhodozyma and mentioned the possibility of astaxanthin production, and attempted to apply it industrially. In particular, astaxanthin, which is biosynthesized from papia rodojima, has been suggested to be used as a natural pigment for feeds such as salmon, trout, and lobsters.

Astaxanthin is a member of the carotenoids, a precursor to vitamin A, and is mostly produced by algae and fungi that live in the oceans, and is a source of algae such as crustaceans such as salmon, trout, and crabs, mussels and ibis. These fish, crustaceans and algae cannot be biosynthesized directly from astaxanthin and must be taken from the outside. Therefore, they must be added to the feed astaxanthin or a pigment that can replace it to achieve a natural coloring effect. .

In particular, astaxanthin, like other carotenoids, is not converted to colorless vitamin A in the long-term mucosa of animals, so it is low as provitamin, but it is not only a farmed fish species or a food-added pigment source, but also because of the possibility of anticancer activity such as super vitamin E. High interest Astaxanthin pigments are currently being used around the world. Accordingly, in order to smoothly supply pigments to the market, a method of mass-producing pigments by chemical synthesis is used, but since these synthetic pigments not only have low bioabsorption rate but also are not secured, they are not available to the US Food and Drug Administration (FDA). It is not recognized by. Therefore, the development of new strains and genetic engineering methods for obtaining high concentrations of natural astaxanthin have been studied (Korean Patent Publication No. 2001-0044210, Korean Patent Publication No. 2002-0057876, etc.). The production of astaxanthin using papia rodozima has the advantage of being able to produce astaxanthin in a relatively large amount compared to other methods, and thus is considered a good way to obtain natural astaxanthin.

Recently, astaxanthin has been found to have high antioxidant effects, active oxygen radical removal, and anti-aging, astaxanthin has been widely used in food, cosmetics, and medicine (Miki, Pure Appl. Chem. , 63,141.1991). However, the use of astaxanthin as a feed is limited to fish, crustaceans, algae and their products (eg, eggs) that are known to consume this pigment in nature. In the case of the same mammal, it is known that even if the astaxanthin-containing probiotic is fed, astaxanthin does not accumulate in the body of the animal, and thus it is hardly effective for pork and beef used as food. However, if natural astaxanthin can be used for the breeding of mammals such as pigs and cattle, and it can be accumulated in the body, astaxanthin's unique red pigmentation can not only greatly improve the value of meat products, You can expect astaxanthin to have many useful effects.

Probiotics are live microorganisms or non-antibiotic substances that play a role in reducing the intestinal harmful microorganisms when they are administered to livestock, promoting growth, and improving the value of feed by improving the environment of microorganisms in the digestive tract. Probiotics can be divided into intake, floor spray, and manure treatment, depending on the purpose of use.The probiotics used for ingestion can be broadly divided into two types, supplying live living bacteria and culture-oriented products. It mainly contains lactic acid bacteria, and the latter includes yeasts and yellow yeasts.

Lactobacillus is a bacterium that exists throughout the digestive tract of livestock and is one of the most probiotic currently used for ingestion. Lactic acid bacteria produce lactic acid to inhibit the growth of harmful bacteria and maintain normal metabolism, and depending on the type of antibiotics to produce a variety of. The beneficial effect of lactic acid bacteria is known a lot, but when used as a real probiotic effect is known to vary a lot depending on the strain. This is thought to be closely related to the viability of livestock intestines. Lactobacillus crispatus Gyesan (KCTC-10326BP) is known to have excellent viability and enzyme secretion ability in the intestines of animals to increase nutrient utilization efficiency and to suppress the intestinal pathogenic microorganisms. Republic of Korea Open Patent 2004-0048096).

The present invention utilizes papia rodojima, which produces natural astaxanthin, for the breeding of mammals such as pigs and cattle, and accumulates astaxanthin in the animal body to improve the color of meat by red pigmentation of astaxanthin and to prevent antioxidants. It is about improving freshness and other meat quality.

In general, mammals such as pigs and cows are known to feed astaxanthin-containing probiotics that do not accumulate astaxanthin in the body and thus have little effect on the quality of animal foods. This is because most of the astaxanthin supplied due to various environmental factors in the intestine is excreted and removed as it is when the astaxanthin is supplied to the animal in the form of probiotics such as papia rhodoma. do. Therefore, the present inventors have come up with a method of administering microorganisms with papia rhodoma to greatly improve the intestinal environment of these animals in order to increase the bioavailability of astaxanthin in mammals such as pigs and cattle.

In the present invention, a complex probiotic with Lactobacillus crispatus Gyesan (KCTC-10326BP), which is known to be effective in improving the intestinal microbial environment of the red yeast papia rhodoma, which produces astaxanthin. By feeding to mammals such as pigs and cows in the form of, the astaxanthin accumulates in the animal body and aims to improve the color and meat quality of the meat by the action of astaxanthin.

Other objects and advantages of the present invention will be described below and will be better understood by practice of the present invention.

In the present invention,

Piazza wave is also t ^{1.0 × 10 6 cfu / g~1.0 ×} 10 9 cfu / g and Lactobacillus Cri Spa tooth calculated ^{1.0 × 10 6 cfu / g~1.0 ×} 10 9 cfu / g probiotic composition for animals comprising a benefit Is provided.

The probiotic composition includes Lactobacillus platarum 1.0 × 10 ⁶ cfu / g to 1.0 × 10 ⁹ cfu / g; Saccharomyces cerevisiae 1.0 × 10 ⁶ cfu / g to 1.0 × 10 ⁹ cfu / g; Enterococcus passium may be further included at least one of 1.0 × 10 ⁶ cfu / g to 1.0 × 10 ⁹ cfu / g.

In the present invention, there is provided a method for producing an astaxanthin-containing animal food by feeding the probiotic composition as it is or by feeding the mammalian livestock, and an animal food containing the astaxanthin produced in this way.

The red yeast papia rhodozyma that produces astaxanthin in the probiotic composition of the present invention enhances immunity in the breeding process of pigs, cattle, etc. according to the inherent efficacy of astaxanthin, as well as the present invention. In order to improve the color of the animal food produced by the unique red pigmentation and improve the meat quality, and to improve the preservation of the produced animal food.

Phaffia rhodozyma of the wild strain ( Paffia rhodozyma ) is capable of producing a pigment with a low production capacity of about 300 to 400ppm, and has a disadvantage in that it is produced only at low temperatures. Therefore, in order to industrially use astaxanthin, many yeast strains with high pigment generating ability and easy to cultivate have been developed. Piazza wave to as t (Phaffia rhodozyma) in the probiotic composition of the present invention is particularly, but not less than the strain is not limited to as a common wave PIA known t (Phaffia rhodozyma) strains can be used, of preferably producing ability of astaxanthin 2,000ppm It is better to use strains. In the experimental example of the present invention, the domestic Papia Rhododima (KCTC 8960P) deposited in the Institute of Biotechnology was used, but the strains available are not limited thereto.

Lactobacillus crispatus Gyesan (KCTC-10326BP) has inherent acid resistance and bile resistance, which shows excellent viability in the intestines of animals and greatly improves the intestinal microbial environment such as the suppression of intestinal pathogenic microorganisms It is thought to greatly improve the intestinal survival and astaxanthin utilization of papia rododoma by showing secretion capacity and the like. In addition, Lactobacillus crispatus calculation will show the strain-specific effects, such as intestinal intestinal effect, odor occurrence reduction, pathogenic microbial inhibition, increased animal immunity, feed efficiency improvement effect.

The probiotic composition of the present invention may further include a known useful microorganism known to have a useful function in livestock intestine. Typically, Lactobacillus plantarum , yeast S accharomyces cerevisiae , Enterococcus faecium ) may be further included. In the present composition, Lactobacillus platarum ( Lactobacillus plantarum ) has an intestinal intestinal effect, odor occurrence reduction, pathogenic microbial inhibition, host animal immunity increase, feed efficiency improvement effect. Yeast Saccharomyces cerevisiae (S accharomyces cerevisiae ) increases the palatability of the whole composition, and also serves as a high protein nutrient and vitamin (vitamin B6, vitamin B12) producing strain. Enterococcus faecium is commonly used in microbial preparations for feed addition, and shows intestinal intestinal effect, odor occurrence reduction, pathogenic microbial inhibition, host animal immunity, and feed efficiency improvement effect.

Hereinafter, the present invention will be described in more detail with reference to specific examples. However, the scope of the present invention is not limited by the following examples, and those of ordinary skill in the art to which the present invention pertains should be within the equivalent scope of the technical spirit of the present invention and the claims to be described below. Of course, various modifications and variations are possible.

1. Swine Specification Test

The effect of the probiotic composition of the present invention on the growth and feed efficiency of the pig was evaluated through the following experiment.

(1) Specification test design

Two pig farms in Jincheon-gun, Chungbuk were selected, and 10-week-old three-way hybrids (Landrace x Yorkshire x Duroc (average weight 29kg)) were divided into control (200 heads) and treatment (200 heads), respectively. Daily specification tests were conducted. Pigs published were male and female and males used castrated pigs. As shown in Table 1, the test design was divided into a control group to feed the general feed and a treatment group to add 0.1% of the probiotic composition of the present invention to the general feed, and was treated, three repeats for each treatment, and 200 heads per repetition. .

(2) Experiment period

 2004. 8. 3 ~ 2004. 11. 16

(3) Survey items

Growth rate, feed intake, weight gain, feed efficiency

(4) Test feed and specification management

The feed consisted of 3,490 kcal ME / kg, 20.0% crude protein, 1.05% lysine, 0.80% calcium, 0.6% phosphous, cultivated pig feed (70-110 days old), hog feed (110 days to shipment) depending on the age. Salary was divided into), and was prepared as shown in Table 2. Test feeds were in the form of powder, freely provided, water was freely ingested through the nipples, and other specification management was in accordance with the farm's daily practice.

Body weight was measured before and after the start of the test, the weight gain was obtained by subtracting the start weight from the body weight at the end of the total gain and daily gain was calculated. Feed efficiency was calculated by dividing feed intake during the test period by body weight gained during the period (weight at end-body weight at start). After the test, 36 heads of 8 heads were slaughtered to analyze carcass characteristics and carcass grades, and meat quality analysis and storage of frozen meat were examined using pork loin.

     Weight Gain = End Weight-Start Weight

     Feed efficiency = feed amount / weight gain

     Daily weight gain = weight gain / breeding days

(5) Probiotic Composition

The probiotics used in this test were 1.0 × 10 ⁸ cfu / g Papia Rhododima (KCTC 8960P), Lactobacillus crispatus calculation (KCTC-10326BP) 1.0 × 10 ⁸ cfu / g, Lactobacillus platarum 1.0 × 10 ⁸ cfu / g, Saccharomyces cerevisiae 1.0 × 10 ⁸ cfu / g, Enterococcus fasium 1.0 × 10 ⁸ cfu / g ( Streptococcus faecium ).

(6) results

 Specifications results (growth rate, weight gain, feed efficiency) are shown in Table 3 below. In the growth rate, the growth rate in the treatment group fed the probiotic composition of the present invention in both farm 1 and farm 2 was 99% or more, and the incidence of atrophy pigs was also less than 1%. On the other hand, in the control group did not receive the probiotic composition, the incidence of atrophy was 1% or more, which showed a significant difference compared to the treatment. In addition, the average daily gain was 0.91kg, which was higher than the control 0.84kg, and the feed efficiency was 2.72 and control 2.89, respectively.

As a result of feeding the probiotic composition of the present invention to feed and rearing pigs, the incidence and mortality rate of atrophy pigs could be reduced by about 1% (total 2%), respectively, and the day of reaching 110kg reached 9 days, and feed efficiency was also increased. 7.2% improvement and daily gain also increased by 7%. These results may be due to the increased activity of astaxanthin in animals due to the interaction of the bacteria contained in the present probiotic composition, as well as the effect of improving feed efficiency and inhibiting pathogenic microorganisms by various beneficial bacteria. .

2. Astaxanthin  Carcass Characteristics and Meat Quality Analysis of Pig Pigs

(1) The purpose of this study was to examine the effect of feeding probiotics on carcass and carcass characteristics of hogs with 36 treatment pigs in 2 treatment groups (control, probiotic). The public pigs that were reared according to the specification test were slaughtered in the slaughterhouse by the usual method when they reached the shipment weight. After 24 hours of slaughter, the carcass characteristics were examined and graded, and the loin muscles between the 6th and 12th ribs of the left semiconductor were transported to the laboratory in the refrigerated state, and the quality of the meat and shelf life of the refrigerated meat were examined. .

(2) materials and methods

1) pH

The pH of the pork was measured after adding 100 ml of distilled water to 10 g. All samples were homogenized at 7000 rpm for 30 seconds with a Homogenizer (Bihon seiki, Ace, Japan) and then measured with a pH meter (Mteeler Delta 340, Mettler-tolede, Ltd, UK).

2) Meat color

Pork surface color was measured with a Spectro Colormeter (Model JX-777, Color Techno.System Co., Japan) standardized with a white plate (L ^* , 89.39; a ^* , 0.13; b ^* , -0.51). Was expressed as L ^* , a ^* , b ^* values of the Hunter Lab colorimetric system using white fluorescent light (D65) (L ^* = brightness, a ^* = redness, b ^* = yellowness)

3) Water holding capacity

The water holding force was centrifuged. 0.5 ± 0.05 g of the ground sample was placed in an upper filter tube of a centrifuge tube, placed in an 80 ° C. water-bath, heated for 20 minutes, and allowed to cool for 10 minutes. The upper filter tube was placed under the centrifuge tube and centrifuged at 2000 rpm for 10 minutes. The remaining sample after centrifugation was expressed as a sample weight ratio before heating.

4) Drip loss

Juicy loss is a 2cm-thick pork slice, shaped into a round shape (weight: 100 ± 5g), put into a propylene bag, vacuum-packed and stored in a 4 ℃ refrigerator for 24 hours to measure the weight loss of the initial sample (% Was measured.

5) General ingredient analysis

Moisture, protein, fat and ash (%) were determined according to the AOAC method (1980).

6) Zhejiang Experiment

The shelf life of pork was examined for fatty acid opacity, total microbial water and volatile basic nitrogen contents every 7 days during the 7 days refrigerated (4 ℃) storage period. Fatty acid septic was measured by TBA (2-thiobarbituric acid) value according to Witte et al. (1970) extraction method. Total microbial count was inoculated in SPC (standard plate count) medium with serial dilution for 48 hours. After measurement (APHA, 1985). Volatile basic nitrogen (Volatile basic nitrogen) was determined by the conway method of high plate (高 坂, 1975), VBN value was expressed in mg%. Other TBA values were expressed in mg malonaldehyde amount per 1000g of sample, and the total microbial count was expressed in number of microorganisms (colony forming unit) per 1g of sample.

7) fatty acid content measurement

Samples were placed in tubes and total lipid extraction was performed using the Folch method (1957). According to the method of Lepage and Roy (1986), methylation was performed for 1 hour in a water bath at 100 ° C., and after cooling, hexane was added thereto to separate the layers, and the upper layer was taken. Then, a gas chromatograph (HP 5890 II, Hewlett Packard Co.) equipped with a capillary column (100 m × 0.25 mm id × 0.20 μm film thickness) was used for analysis. Nitrogen was used as the carrier gas, and the initial temperature of the column was 180. ℃ and the final temperature was 240 ℃ (2 ℃ / min). The temperature of the injector and detector was set at 250 ℃.

8) heating loss

Loss of heating is to cut 3cm thick pork slice into round shape (weight 150 ± 5g), put it in polypropylene bag, vacuum-pack it, put it in 70 ℃ water-bath, heat it for 40 minutes, let it cool for 30 minutes, and then lose weight after heating. The weight was measured by the weight ratio (%) of the initial sample.

9) Shear force (Shear force test)

The sample was placed in a 70 ° C water bath, heated for 40 minutes, allowed to cool for 30 minutes, and then the sample was cut so that the width × length × height were 1 × 2 × 1 cm, respectively. Rheo meter (Model Compac-100, SUN SCIENTIFIC Co. , LTD.) Was measured by the shearing, cutting test Max weight. The program used was R.D.S (Rheology Data System) Ver 2.01. Table Speed was 110mm / min, Graph Interval was 20msec, and Load cell (max) was 10 kg.

10) Sensory test

In the sensory evaluation, five sensory subjective subjectively evaluated four items of flavor, year, juiciness, and total preference, and each score was 1 point (the worst, the toughest, the most dry, the total preference). It was evaluated as 5 points (the flavor is the best, the lightest, the most juicy, and the overall symbol is the best).

11) subjective judgment

In the subjective judgment, five judges subjectively evaluated four items of marbling, texture, meat color, and pork trait, and each score was 1 point (little intramuscular fat, very bad texture, very pale color). It was evaluated as 5 points (very high muscle fat, very good texture, very dark red meat, and severe DFD meat).

(3) Results and Discussion

1) Effect of Feeding Probiotics on Carcass Characteristics and Grades of Pigs (Cancer)

The probiotics were fed in hog feed to investigate carcass characteristics and grades of sows as shown in Table 4.

There were no significant differences between the two groups in the carcass characteristics, but the weights of carcasses in the probiotic treatment group tended to be heavier, the cross-sectional area was wider, the carcass length was longer, and the back fat thickness was thinner. It was a trend.

In the results of carcass grade, the A and B grades in the control group were the same as those of the probiotic treatment group, but the A-class appearance rate was 30% in the control group and 70% in the probiotic treatment group, and the probiotic supplementation improved the carcass characteristics of the sows. It was evaluated to show good grading results.

2) Probiotic salary is fattening pig ( Castration Influence on conductor properties and grades

Probiotics were fed in finishing pig feed to investigate carcass characteristics and grades of castrated pigs as shown in Table 5.

There were no significant differences between the two groups in the carcass characteristics, but the probiotic treatment tended to have a heavier carcass weight, a wider fillet area, and a longer carcass length, while the backfat thickness It was thin. In the results of carcass grade, the A and B grades in the control group were 100%, which was the same as the probiotic treatment, but the A grade rate was 42.9% in the control group and 66.7% in the probiotic treatment, and the probiotic supplementation improved the carcass characteristics of castrated pigs. It was evaluated to show good grading results.

3) Probiotic salary of finishing pig (cancer) Cold conductor  Impact on grading

The probiotics were fed in the hog feed to examine the cold body grading of sows as shown in Table 6.

There were no significant differences in the cold water survey items, but the probiotics treatment tended to have a higher tendency of intramuscular fat, flesh color was slightly darker red, texture tendency was good, and water effusion was less tendency. It showed excellent cold conductor characteristics in the whole survey items. On the other hand, muscle separation did not differ between the two groups.

In the determination of PSE meat, the control group had a 20% molar incidence, while the probiotic treatment group had a low 10% .In the chilled meat grade, the control group had a 30% first grade and a less than 2 grade 70%. In the probiotic treatment group, the first grade was 50% and the second grade was 50%, so the probiotic supplementation improved the sow cold body grading results.

^* Intramuscular fat, 1 = almost no intramuscular fat, 5 = a lot of intramuscular fat.

Flesh color, 1 = flesh color is very pale, 6 = flesh color is very dark.

Texture, 1 = Texture is good, 3 = Texture is bad.

Moisture effusion also, 1 = less water effusion, 3 = more water effusion.

Muscle separation, 1 = less muscle separation, 3 = more muscle separation.

4) Probiotic salary is fattening pigs ( Castration )of Cold conductor  Impact on grading

The probiotics were fed into the hog feed to examine the cold body grading of castrated pigs, as shown in Table 7.

There were no significant differences between the two groups in the CQT, but the probiotics treatment tended to have more intramuscular fat, dark red color, better texture, and less water effusion than the control group. It showed excellent cold conductor characteristics as a whole. On the other hand, there was no difference in muscle separation between the two groups.

In the other control group, the incidence of PSE meat was 28.6%, while the probiotic treatment group was 11.1%, while the control body grade was 12.9 and 42.9% in the control body grade, and 57.1% or less in the second grade. In the probiotics treatment group, 1+ and 1 grade were 66.7%, and below 2 grade was 33.3%.

^* Intramuscular fat, 1 = almost no intramuscular fat, 5 = a lot of intramuscular fat.

Flesh color, 1 = flesh color is very pale, 6 = flesh color is very dark.

Texture, 1 = Texture is good, 3 = Texture is bad.

Moisture effusion also, 1 = less water effusion, 3 = more water effusion.

Muscle separation, 1 = less muscle separation, 3 = more muscle separation.

5) Effect of probiotic supplementation on the general components of finishing pigs (cancer)

The probiotics were fed in the hog feed to examine the general components of sows as shown in Table 8.

There were no significant differences between the two test sections in the general components of sirloin, but the probiotics treatment tended to be slightly lower in moisture and slightly higher in fat than in the control. In contrast, protein and ash contents did not differ between the two groups.

6) Probiotic salary is fattening pigs ( Castration Effect on the general composition of

The probiotics were fed in the hog feed to examine the general components of sows as shown in Table 9.

The moisture content of the general components of sirloin was significantly lower than that of the control. There was no significant difference in fat content, but probiotics treatment tended to be somewhat higher than control, and protein and ash contents did not differ between the two treatments.

^{a, b} There are significant differences between the values with different headings (P <0.05).

7) Effect of probiotic supplementation on meat quality of hog (cancer)

The probiotics were fed in the hog feed to investigate the meat quality of sows as shown in Table 10. The pH of sirloin was similar and was significantly higher in the probiotics treatment than in the control. Juicy loss and heat loss were not significantly different between the two treatments, but were slightly lower in the probiotic treatments than the control, which was attributed to the high water holding capacity. There was no significant difference in shear force, but the probiotic treatment showed lower values than the control, indicating that meat tendency was excellent.

In the meat color of sirloin, there was no significant difference between the two groups at L value (brightness) and b value (yellowness), but the a value (redness) was significantly higher in the probiotic treatment than the control. A darker red color showed better flesh color.

The collagen content of sirloin meat was the same level, which is thought to be due to the same shipping date, and there was no significant difference in cholesterol content, but the probiotic treatment was lower than the control, which was a desirable trend.

^{a, b} There are significant differences between the values with different headings (P <0.05).

8) Probiotic salary increases Castration Effect on Meat Quality of

Probiotics were fed in finishing pig diets to examine the meat quality of castrated pigs, as shown in Table 11.

^{a, b} There are significant differences between the values with different headings (P <0.05).

The pH of sirloin meat tended to be higher in the probiotic treatments than in the control, and there was no significant difference between the two treatments in the water holding capacity, but higher in the probiotic treatments than the control. Juicy loss was significantly lower in the probiotic treatments than in the control, and there was no significant difference in heating loss, but it was slightly lower in the probiotic treatments. There was no significant difference in shear force, but the probiotic treatment showed lower values than the control, indicating that the meat tended to be soft.

In the flesh color of sirloin, there was no significant difference between the two groups in L value (brightness) and b value (yellowness), but the a value (redness) was significantly higher in the probiotic treatment than the control. . The L value (brightness) was low in the probiotic treatments, whereas the a value (redness) and b value (yellowness) were high, resulting in a darker red color than the control.

The collagen content of sirloin meat was the same level, which is thought to be due to the same shipping date. There was no significant difference in cholesterol content, but the probiotic treatment was lower than that of the control, which was a desirable trend.

9) Effect of probiotic supplementation on sensory characteristics of hog (cancer)

The results of examining the sensory characteristics of sows by feeding probiotics in finishing pig diets are shown in Table 12.

There were no significant differences in the sensory characteristics of sirloin, but the flavor, year, juiciness and overall preference tended to be better in the probiotic treatments than in the control.

^* Flavor, 1 = the worst flavor, 5 = the best flavor.

Year, 1 = toughest, 5 = softest.

Juicy, 1 = dryest, 5 = most juicy.

Overall symbol, 1 = worst symbol, 5 = best symbol.

10) Probiotic salary is fattening pigs ( Castration Effect on sensory characteristics

The results of investigating the organoleptic properties of castrated pigs by feeding probiotics in finishing pig feed are shown in Table 13.

The sensory characteristics of sirloin were not significantly different between the two test sections, but the flavor, year, juiciness, and overall preference were slightly better in the probiotic treatments than the control.

^* Flavor, 1 = the worst flavor, 5 = the best flavor.

Year, 1 = toughest, 5 = softest.

Juicy, 1 = dryest, 5 = most juicy.

Overall symbol, 1 = worst symbol, 5 = best symbol.

11) Effect of Probiotic Supplementation on Subjective Determination of Pig Swine (Cancer)

The results of examining the subjective judgment of sows by feeding the probiotics in the hog feed are shown in Table 14.

There was no significant difference between the two groups in the subjective judgments of sirloin, but the tendency of probiotic treatment was higher in the marbling, texture, meat color and pork characteristics than in the control.

In the case of marbling and meat color, the marbling score and the desired meat color score were higher in the probiotic treatment group than in the control group, similar to the results of cold body grading (Table 3), general ingredients (Table 5) or color measurement (Table 7). .

^* Marbling, 1 = almost no intramuscular fat, 5 = very much intramuscular fat.

Texture, 1 = Texture is very bad, 5 = Texture is very good.

Flesh color, 1 = flesh color is very pale, 5 = flesh color is very dark red.

Pork characteristics, 1 = high PSE, 5 = high DFD.

12) Probiotic salary increased to hog ( Castration Influence on subjective judgment

The results of examining the subjective judgment of castrated pigs by feeding probiotics in finishing pig feed are shown in Table 15.

There was no significant difference between the two groups in the subjective judgments of sirloin, but the tendency of probiotic treatment was higher in the marbling, texture, meat color and pork characteristics than in the control.

Similar to the sows, marbling and meat color tended to be similar to the previous cold body grading (Table 6), general ingredients (Table 8) or colorimetric measurements (Table 10). Marbling scores and preferred meat color scores were shown.

^* Marbling, 1 = almost no intramuscular fat, 5 = very much intramuscular fat.

Texture, 1 = Texture is very bad, 5 = Texture is very good.

Flesh color, 1 = flesh color is very pale, 5 = flesh color is very dark red.

Pork characteristics, 1 = high PSE, 5 = high DFD.

13) Effect of Probiotic Supplementation on Shelf-life of Piglet (Cancer)

Probiotics were fed in the hog feed to investigate the storage of sows, as shown in Table 16.

When the sirloin meat was refrigerated at 4 ° C for 7 days, the total microbial count increased in both test plots, but the total microbial count was lower than Log 5.5 (105.5 / g). There was no significant difference in the probiotic treatment compared to the control.

Fatty acid septic TBA values also slightly increased fat oxidation during cold storage for 7 days, but all were within the range of edible (TBA below 0.5), and there was no significant difference between control and probiotic treatment.

The amount of volatile basic nitrogen (VBN), which indicates the degree of protein decay, also increased during refrigerated storage for 7 days, but all of them were in the edible range (below VBN 30), and there was no significant difference between control and probiotic treatment. .

^* Unit (Mg malonaldehyde / 1,000g)

14) Probiotics benefit from hog pigs ( Castration ) Impact on storage

Probiotics were fed into the hog feed and the storage of castrated pigs was shown in Table 17. When the sirloin meat was refrigerated at 4 ° C for 7 days, the total microbial count increased in both test plots, but the total microbial count increased below Log 5.5 (105.5 / g). There was no significant difference in the probiotic treatment compared to the control.

Fatty acid opacity of TBA increased slightly during the 7 days cold storage, but all of them were in the range of edible (TBA below 0.5), and there was no significant difference between control and probiotic treatment.

The volatile basic nitrogen (VBN) content, which indicates the degree of protein decay, also increased in both groups during 7 days of cold storage, but it was in the edible range (below 30 VBN). There was no significance between.

^* Unit (Mg malonaldehyde / 1,000g)

15) Effect of Probiotic Supplementation on Fatty Acid Composition of Pigs (Cancer)

The probiotics were fed in the hog feed to examine the fatty acid composition of sows as shown in Table 18.

Among the saturated fatty acids in sirloin, the major fatty acids were C16: 0 (palmitic acid) and C18: 0 (stearic acid), and there was no significant difference in the C16: 0 content between the two groups, but the C18: 0 content It was significantly lower in the probiotic treatment than the control.

Among the unsaturated fatty acids in sirloin, the main fatty acids were C18: 1 (oleic acid), C18: 2 (linoleic acid), and C16: 1 (hexadecenoic acid), and C18: 1 showed significantly higher contents in probiotic treatment than control. However, the contents of C18: 2 and C16: 1 did not show a significant difference between the two groups.

^{a, b} There are significant differences between the values with different headings (P <0.05).

16) Probiotic salary is fattening pigs ( Castration Effect on fatty acid composition

The probiotics were fed into the hog feed to examine the fatty acid composition of castrated pigs as shown in Table 19.

The fatty acid composition of castration tended to be similar to that of sows, and there was no significant difference in all items between the two groups. Among the saturated fatty acids of sirloin, the main fatty acids were C16: 0 (palmitic acid) and C18: 0 (stearic acid), but there was no significant difference between the two groups, but the contents of C16: 0 and C18: 0 were higher than those of the control. The treatment tended to be somewhat lower.

Among the unsaturated fatty acids in sirloin, the main fatty acids were C18: 1 (oleic acid), C18: 2 (linoleic acid), and C16: 1 (hexadecenoic acid), but there were no significant differences between the two groups. The C18: 2 content was somewhat higher in the probiotic treatment than in the control.

(4) evaluation

1) Conductor characteristics

Compared to the control, the probiotic added tended to have a heavier carcass, a wider loin cross section, and a longer carcass length in both sows and castrated pigs, while the backfat thickness tended to be thinner. These carcass characteristics were found to be economically advantageous as the A grade appearance rate was increased by improving the carcass grade of the probiotic added groups.

In the case of cold body grading, the probiotic added group showed higher rates of 1+ and 1 grade in both sows and castrated pigs compared to the control group, which improved the results of cold body grading. Probiotics treatments were around 10%, compared with -28%.

2) meat quality

Compared to the control group, the probiotic added group had lower water content and lower fat in both sows and castrated pigs, and lower meat loss and heating loss due to high water retention, and tender meat tender due to low shear force. In the color measurement, dark red color was observed, and the probiotic treatment showed excellent appearance.

3) Zhejiang

Compared with the control group, the probiotic added group showed similar trends in total microbial water, fatty acid opacity (TBA) and volatile basic nitrogen (VBN) measurements during 7 days of cold storage of sirloin in both sows and castrated pigs. It was evaluated that the addition of probiotics had no adverse effect on the storage characteristics of pork.

4) fatty acid composition

Compared to the control, the probiotic added group had lower C18: 0 (steric acid) content in saturated fatty acids in both sows and castrated pigs, while C18: 1 (oleic acid) and C18: 2 (linoleic acid), which are essential fatty acids in unsaturated fatty acids, were ), High content of fatty acid showed good fatty acid composition.

The probiotic composition of the present invention is calculated as Lactobacillus crispatus Gyesan (KCTC-10326BP), which is known to have an effect of improving the intestinal microbial environment of livestock, papia rhodoma, which produces astaxanthin. Feeding the animals together increases the use of astaxanthin in the animal, improving the color of the meat and improving carcass grade and preservation by the red pigmentation of astaxanthin, while improving feed efficiency and suppressing pathogenic microorganisms. This can reduce the incidence and mortality of atrophy and accelerate the age of reaching 110kg.

Claims (5)

Piazza wave do not also ^{1.0 × 10 6 cfu / g~1.0 ×} 10 9 cfu / g and Lactobacillus Cri Spa tooth calculated ^{1.0 × 10 6 cfu / g~1.0 ×} 10 9 cattle benefit probiotic composition comprising the cfu / g. The method of claim 1, wherein Lactobacillus platarum 1.0 × 10 ⁶ cfu / g to 1.0 × 10 ⁹ cfu / g; Saccharomyces cerevisiae 1.0 × 10 ⁶ cfu / g to 1.0 × 10 ⁹ cfu / g; A probiotic composition for feeding livestock, further comprising at least one of enterococcus fasium at 1.0 × 10 ⁶ cfu / g to 1.0 × 10 ⁹ cfu / g. The livestock feeding probiotic composition according to claim 1 or 2, wherein the livestock is a pig. A method for producing an astaxanthin-containing animal food by feeding the probiotic composition of claim 1 or 2 to a mammalian livestock as it is or to a feed. Animal food produced by the method of claim 4.